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Healthy One-Bowl Banana Cake

This banana cake is simplest to make, tastes absolutely irresistible, moist, fluffy and it is healthy. This will be the best banana cake you will ever bake. Period!!
Course Dessert
Keyword healthy cake recipe, healthy snack recipe, kid friendly recipe, kid friendly snack, wholewheat banana cake
Prep Time 10 minutes
Cook Time 35 minutes
Servings 10 slices

Equipment

  • 1 Blender
  • 1 Oven

Ingredients

Ingredients in a Blender Jar

  • 1/4th cup Any Neutral Oil (light olive oil, coconut oil)
  • 2 medium Overripe Bananas
  • 2 medium Eggs (room temperature)
  • 1/4th cup Greek Yogurt
  • 1 tsp Pure Vanilla Extract
  • 1/2 cup Unprocessed Sugar (palm sugar, coconut sugar)

Dry Ingredients

  • 1 1/2 cup Wholewheat Flour
  • 1/2 tsp Baking Soda
  • 1/2 tsp Baking Powder
  • 1/4th tsp Salt
  • 1/2 cup Chopped Walnuts (optional; you can add more or skip it)
  • 1/2 cup Dark Chocolate Chunks (atleast 70%)

Instructions

  • Preheat the oven at 180 C ten minutes prior to baking.
  • In a large blender add overripe bananas. To it add Greek yogurt, vanilla extract, eggs, oil and sugar. Blend on high speed for a minute or till everything comes together. Keep aside.
  • In a separate large bowl, sieve wholewheat flour 2-3 times. Also, sieve baking powder, baking soda and salt. Mix it all well.
  • Now add chopped walnuts to the flour. Mix them well so that walnuts are coated with flour.
  • Now make a well in the center of flour mixture and add the wet batter in 3 to 4 batches. Fold the dry ingredients to wet ingredients very well. Gently cut and fold the batter and do not whisk in circular motion.
  • Next fold in dark chocolate chunks or dark chocolate chips to the batter. I also like to add some on the top.
  • Line a standard 8 by 9 inch circular pan with a parchment paper or alternatively grease baking tin with oil and dust it with some flour.
  • Bake for 35 minutes or till toothpick inserted at the center comes out clean. Allow it to cool for 15 minutes in the pan.
  • To remove the cake from the pan, simply run a blunt knife around the edges and invert on the wire rack. Tap the pan 2 or 3 times and the cake will slide out.
  • Slice and serve when the cake is warm or has completely cooled.

Notes

  • This cake works with:
 
  1. Wholewheat Flour: To avoid getting a dense cake, sieve wholewheat flour 2-3 times to incorporate more air and make it lighter.
  2. White Wholewheat Flour (Maida)
  3. A combination of wholewheat flour and white wholewheat flour
 
  •  If you like spiced cake, you can also add 1/2 tsp cinnamon, 1/4th tsp nutmeg and cloves powder or pumpkin spice powder.
 
  • Always use cut and fold method to mix wet ingredients and dry ingredients. Do not use a whisk to mix.
 
  • Requirement of liquid will depend on the quality of wholewheat flour you are using. If the batter feels thick and lumpy, you can add liquids like water, any vegan milk (almond, cashew, coconut) or cow's milk.